Chilli roasted Broccoli

A tastey Hot Chilli pickle.

Hopefully this should be good! I found a recipe online for a nice green chilli pickle, all our chillis are red! So this will be loosely based on the recipe I found and it will take a few days to knock up. For this you will need: 1.5 - 2 cups of chopped green chillis 6 tablespoons of Mustard seeds 3 tablespoons of Rock salt 2 teaspoons of Turmeric powder 1 cup Mustard oil 5 -6 Lemons (1/2 cup of lemon juice) 1 cup = 250ml This should be enough to fill a medium sized jar So as I mentioned before there will be some tweaks. First being with the green chillis. All ours at the moment are red but I don't suppose that matters too much so I added....... Two Numex Big Jims Two Maule Hot Two Satans Kiss One Thai Dragon Also I changed the Rock salt for chunky table salt and when it came to the Mustard seeds I ground Two Tablespoons of seeds and used two Tablespoons of Mustard powder, we shall see how it turns out. So first off cut the chillis into chunks,

Making leaf mould with The Paraplegic Gardener

Spicy Cheese & Bacon Loaf.

If you love cheese and bacon you will love this. It's great served up as a meal or cut up to share at a party. You will need: 1 Baguette 2cup/8oz/240g cream cheese 1 red pepper (diced) 1cup/4oz/120g mozzarella (grated) 1cup/4oz/120g cheddar cheese (grated) 1tsp ground pepper 2tsp hot chilli flakes 3 packs of bacon/jambon cru First of all you will need to cut the Baguette in half length ways and hollow out the middle. Mix the cheeses, pepper and dry ingredients in a mixing bowl. Stuff both halves of the baguette and place the halves back together again. Wrap the baguette with the bacon or jambon cru. Bake at 180ºc/350ºf/gas mark 4 for approx 25mins Tina made this for us the other night and it went down a treat. You don't have to use chilli if you are not up to spicy food. We use Jambon cru inst

The Paraplegic Farmer

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